Chicken and vegetable clear soup

Name: Chicken and vegetable clear soup
Cuisine: Thai
Ingredients: 1 tablespoon Thai fish sauce (nam pla); 1 tablespoon Thai fish sauce (nam pla); 2 tablespoons chopped fresh coriander leaves and stalks; 2 tablespoons chopped fresh coriander leaves and stalks; 3 spring onions, trimmed and chopped (use the green as well as the white part); 3 spring onions, trimmed and chopped (use the green as well as the white part); 1 litre/1¾ pints chicken or vegetable stock; 1 litre/1¾ pints chicken or vegetable stock; 1 fresh red chilli, deseeded and finely chopped; 1 fresh lemon grass stalk, cut into 2.5 cm/1 inch pieces and crushed; juice and zest of 1 lime; 2 skinless chicken breast fillets, cut into bite-sized pieces; 1 carrot, peeled and cut into 5 cm / 2 inch pieces; 115 g/4 oz fine green beans, cut into 2.5 cm/1 inch pieces; 115 g/4 oz mangetout, cut into 2.5 cm/1 inch pieces

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

1 litre/1¾ pints chicken or vegetable stock
1 fresh red chilli,

Asia
Europe
Italy
France
Thailand
Soup
Starter
Gluten-free

Method

Put the stock, chilli, lemon grass and lime juice and zest in a large saucepan and bring to the boil. Reduce the heat and simmer, uncovered, for about 15 minutes, then add the chicken and cook for a further 5–7 minutes.
Meanwhile, using a vegetable peeler, shave the carrot pieces into fine strips. Add to the pan with all the remaining ingredients and cook for a fu